Karakteristik Karkas Dan Komponen Non Karkas Sapi Bali dan Sapi Silangan Bali-Angus

Abstract

Carcass and non-carcass are the main product of livestock after slaughter process that has highly economic value. This study aims to evaluate the carcass characteristics and non-carcass components of bali and bali-angus cross cattle. The livestock used in this study were 5 bali bull with an average slaughter weight 235,2 ± 28,0 kg and 5 bali-angus cross bull with an average slaughter weight 338,6 ± 74,8 kg. The variables observed included carcass characteristic components, namely initial weight, slaughter weight, hot carcass and cold carcass weight and percentage, and chilling loss of carcass Furthermore, edible non-carcass weight include fore and hind legs, tail, head, skin, liver, heart, lungs, trachea, kidneys, digestive tract and spleen. The data obtained were analyzed using the T-test. The results showed that the initial weight, slaughter weight, hot carcass and cold carcass weight were significantly higher for bali-angus cross compare to bali cattle (P <0,05). In addition, the weight of fore and hind legs, tail, liver and spleen of bali-angus cross was significantly higher compare to bali cattle (P <0,05), whereas for others components were similar between breeds. Slaughter weight of bali cattle and bali angus cross which have a high slaughter weight will affect the carcass characteristics and non carcass components produced.